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A useful way of using up a surfeit of cooking apples; ideal for windfalls. Makes approximately 4 lbs. chutney.
Ingredients
3 lbs. cooking apples, peeled, cored, and diced
3 medium onions, peeled and diced
1 lb. soft brown sugar
½ pint malt vinegar
2 cloves garlic, peeled and crushed
1 lb. sultanas
2 teaspoons curry powder
2 teaspoons ground ginger
Method
Put the apples, onions, sugar, and vinegar in a large saucepan.
Bring to the boil, reduce the heat and simmer for approximately 15 minutes until the mixture is pulpy.
Add all the remaining ingredients and simmer until the mixture is reduced to a thick consistency, with no excess liquid.
Pot into clean, warm jars.
Cover, seal, and label.
Courtesy of the “Favourite Dorset Recipes” compiled by Amanda Persey and published by J. Salmon Ltd.